Zuppa di Fagioli - farro and bean soup

Name: Zuppa di Fagioli - farro and bean soup
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 cups farro soaked for 2 hours; 1 cup borlotti beans, soaked overnight; 1 cup cannellini beans, soaked overnight; 3 tbsp olive oil; 1 large onion, finely chopped; 1 garlic clove; 80g pancetta; 2 sticks celery, chopped; 2 carrots, peeled and chopped; salt and pepper; 1 sprig rosemary; 1/2 tin tomatoes

Brigitte Hafner

October 19, 2011

Zuppa di Fagioli - farro and bean soupRebecca Hallas

Time:1-2 hours

Thick and hearty. I love bean soups - they get better the longer you cook them.

Ingredients

2 cups farro soaked for 2 hours
1 cup borlotti beans, soaked overnight
1 cup cannellini beans, soaked overnight
3 tbsp olive oil
1 large onion, finely chopped
1 garlic clove
80g pancetta
2 sticks celery, chopped
2 carrots, peeled and chopped
salt and pepper
1 sprig rosemary
1/2 tin tomatoes

Method

Drain and rinse the farro and beans. Heat a large pot with the olive oil and add the onion, garlic and pancetta. Cook gently until soft and golden.
Add celery and carrot and cook another 5 minutes or so until they are also starting to colour. Season with salt and pepper, add the rosemary, tomatoes and borlotti and cannellini beans and cover with cold water.
When the soup boils, reduce heat to a steady simmer, skim off any scum and cook for an hour. Keep topping up the water as the beans swell.
Add the farro and continue cooking until the beans are completely soft - about another hour.
To serve
Season with salt and serve drizzled with plenty of extra virgin olive oil and grated parmesan.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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